Recipe courtesy of Emeril Lagasse
Print
Total:
35 min
Prep:
20 min
Cook:
15 min

Ingredients

  • 2 tablespoons olive oil
  • 1/2 cup chopped onions
  • 2 tablespoons brunoise red peppers
  • 2 tablespoons brunoise yellow peppers
  • Salt
  • Cayenne
  • 1 pounds crawfish tails
  • 1/4 cup chopped green onions
  • 1 tablespoon chopped garlic
  • 2 tablespoons chopped fresh parsley
  • 1 large egg
  • 1 1/2 cups bread crumbs
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 1 egg, beaten with 2 tablespoons water
  • 1 cup flour
  • Essence, recipe follows
  • 1/2 cup vegetable oil
  • 4 onions rolls, sliced in half and toasted
  • 1/2 cup Creole Tartar Sauce, recipe follows
  • 1/4 cup sliced hamburger pickles
  • 1 small tomato, cored and thinly sliced
  • 1 small yellow onion, peeled and thinly sliced
  • 1 cup shredded iceberg lettuce
  • 1 pound sweet potatoes, peeled and thinly slice and fried until golden brown and crispy
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
Creole Tartar Sauce:
  • 1 egg*
  • 1 tablespoon minced garlic
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped parsley
  • 2 tablespoons minced onions
  • 2 tablespoons pickle relish
  • 1 tablespoon Dijon mustard
  • 1 cup vegetable oil
  • Salt
  • Freshly ground black pepper

Directions

In a saute pan, over medium heat, heat the olive oil. When the oil is hot, add the onions and peppers. Season the vegetables with salt and cayenne. Saute for 2 minutes. Add the crawfish tails and continue to saute for 2 minutes. Add the green onions, garlic, and parsley. Saute for 1 minute. Remove the mixture from the heat and turn into a mixing bowl. Cool the mixture for 2 minutes. Add the 1 egg, 1/2 of the bread crumbs and cheese and mix well. Set aside. Season the flour, egg wash and remaining 1 cup bread crumbs with Essence. Form the mixture into 4 individual cakes, about 1-inch thick. Dredge the cakes in the seasoned flour. Dip each cake in the egg wash, letting the excess drip off. Dredge the cakes in the bread crumbs, coating completely. In a large saute pan, over medium heat, add the vegetable oil. When the oil is hot, pan-fry the cakes until golden about 3 to 4 minutes on each side. Remove and drain on paper towels. Spread the halves of each roll with the tartar sauce. Place crawfish burgers between each roll. Top the burgers with the pickles, tomatoes, onions, and lettuce. Serve each burger with the fried sweet potato chips

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Creole Tartar Sauce:

Put the egg, garlic, lemon juice, parsley, onions, relish and mustard in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream, the mixture should be thick. Season with salt and pepper. Remove from the processor, cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Trending Videos 7 Videos

Get the recipe

Stuffed Hens With Fig Glaze 05:34

Tyler's fig-glazed hens with cornbread stuffing are holiday crowd-pleasers.

Similar Topics:

IDEAS YOU'LL LOVE

Crawfish Cheesecake

Recipe courtesy of Little Gem Saloon

Crawfish Boil

Recipe courtesy of Alton Brown

Crawfish Etouffee

Recipe courtesy of Treva Chadwell

Crawfish Boil

Recipe courtesy of Ti Martin|Jamie Shannon

Crawfish Pie

Recipe courtesy of Emeril Lagasse

Crawfish Turnovers

Recipe courtesy of Emeril Lagasse

Crawfish Dip

Recipe courtesy of Breaux Mart Deli

Crawfish Bread

Recipe courtesy of Emeril Lagasse

Crawfish Quiche

Recipe courtesy of Emeril Lagasse

On TV

Everyday Italian

7:30am | 6:30c

Everyday Italian

8:30am | 7:30c

Food Quest

10am | 9c

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Good Eats

4pm | 3c

Good Eats

4:30pm | 3:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here